ALIO TERZI
Yukon,USA
Summary
Dynamic hospitality professional with over 25 years of experience in leading food and beverage services across diverse sectors, including hospitality, healthcare, and retirement communities. Proven track record as a Director of Dining and Culinary Services, effectively overseeing dining operations for more than 11 years while managing diverse teams to enhance service quality and operational efficiency. Expertise in implementing cost-saving initiatives and innovative menu designs that elevate guest satisfaction and drive profitability. Committed to fostering a collaborative environment that empowers staff and delivers exceptional dining experiences.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Traveling Dining Services Director
Touch Mark At Coffee Creek
11.2014 - Current
- Hired, trained and directed over 100-person team of dining services and Kitchen professionals.
- Launched seasonal menus featuring locally-sourced ingredients, appealing to diverse clientele tastes while supporting regional agriculture businesses.
- Developed tailored dietary offerings for residents with specific needs or restrictions.
- Maintained strict health and safety standards in accordance with local regulations, resulting in zero violations during tenure.
- Boosted residents satisfaction ratings by consistently delivering high-quality food and service.
- Monitored food production and corrected issues in preparation, portioning or other areas.
- Kept inventory levels in line with expected demands.
- Maintained exceptional standards of safety and sanitation in all areas.
- Strengthened controls to minimize waste and reduce costs.
- Led daily staff meetings to implement policies and update team members on meal plans.
- Motivated staff to perform at peak efficiency and quality.
- Maintained dining & kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Increased kitchen efficiency by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Strengthened controls to minimize waste and reduce costs.
- Monitored food production and corrected issues in preparation, portioning, or other areas.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Director of Food and Beverage
Fire Lake Grand Casino Hotel & Resorts
09.2005 - 11.2014
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Worked with qualified chef to diversify menu with new offerings.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Managed Management schedules and maintained adequate coverage for all shifts.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Monitored and adjusted pricing, discounts, and promotions to maximize profitability.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
Restaurant General Manager
Go West Steak House & Sports Bar
06.2000 - 08.2005
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Developed and maintained relationships with customers and suppliers through account development.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Organized budgets oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
- Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.
- Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
- Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.
- Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency.
Education
BA of Hotel, Restaurant & Bar Management - Culinary Art Science
University of Les Roches
Switzerland01.2000
Skills
- Hotel, Restaurant & Bar Management
- Culinary Art Science
- University of Les Roches Switzerland
- Service safe good until 2025
- Multitasking Abilities
- Problem-Solving
- Supply ordering
- Hiring and recruitment
- Menu planning
- Schedule Management
- Restaurant operations
- Budgeting – Scheduling
- Recipes and menu planning
- Kitchen equipment operation and maintenance
- Kitchen staff coordination
- Food plating and presentation
- Cost controls
- Safe food handling
- Workflow planning
- Clerical Support
- Recruitment
- Strategic planning
- Organization and Time Management
Certification
serve safe food handling certification
TIPS
CERTIFIED Executive chef culinary arts level 2
CERTIFIED FOOD MANAGER CFM
Timeline
Traveling Dining Services Director
Touch Mark At Coffee Creek
11.2014 - Current
Director of Food and Beverage
Fire Lake Grand Casino Hotel & Resorts
09.2005 - 11.2014
Restaurant General Manager
Go West Steak House & Sports Bar
06.2000 - 08.2005
BA of Hotel, Restaurant & Bar Management - Culinary Art Science
University of Les Roches